Sa Tế is a vibrant Vietnamese lemongrass chili sauce packed with fragrant aromatics and a perfect balance of heat and flavor, ideal for enhancing a variety of dishes.
Total Time:40 minutes
Yield:2 cups
Ingredients
Main Ingredients
200 g fresh chili (or to preference)
50 g garlic
50 g red shallot
5 stalks lemongrass
20 g galangal (optional)
40 g dried chili flakes (optional)
1/2 tsp salt (or to taste)
1/2 tsp sugar (or to taste)
1/2 tsp chicken bouillon powder
1 tbsp fish sauce
For Annatto Oil
1/2 US cup annatto seeds
2 US cup cooking oil (for annatto seeds)
For Aromatic Oil
1 Chinese cinnamon bark
1 star anise
1 US cup cooking oil (for cooking aromatics)
Instructions
Roast chilies: Preheat the oven to 180°C (356°F). Cut the chilies to keep only the red parts and spread them on a foil-lined tray. Roast for 10 minutes or until dehydrated. Remove and let cool in a bowl.
Prepare aromatics: Finely chop garlic, red shallots, and galangal. Roughly chop lemongrass into 1-2 cm segments.
Process lemongrass and chilies: Use a food processor to blitz the lemongrass; transfer to a bowl and set aside. Repeat the process with the roasted chilies.
Infuse annatto oil: In a saucepan, pour 2 US cups cooking oil and add annatto seeds. Heat on low for 3-5 minutes until the oil turns red. Strain the oil through a sieve into a bowl and discard the seeds.
Prepare aromatic oil: In a new saucepan or wok, combine 1 US cup cooking oil with star anise and Chinese cinnamon bark. Heat on low for 2 minutes until aromatics start to bubble, then remove the star anise and cinnamon bark.
Sauté aromatics: Add chopped garlic, red shallots, and galangal to the aromatic oil. Brown for 1 minute while stirring to avoid burning.
Cook the sauce base: Add lemongrass, processed chili, dried chili flakes, fish sauce, salt, sugar, and chicken bouillon powder. Stir continuously over medium heat for 10 minutes until the mixture turns golden.
Combine and finish: Pour in the annatto-infused oil and stir well to combine. Cook for another 1 minute.
Cool and store: Remove from heat and let the Sa Tế cool down. Transfer to airtight containers and store until ready to use.
Notes
Adjust the fresh chili amount based on your preferred heat level.
Line the roasting tray with foil to prevent sticking and ease cleanup.
Galangal is optional, but it adds a distinctive aromatic flavor.
Use good quality annatto seeds for vibrant red color and subtle flavor in the oil.
Store the sauce in a cool, dark place or refrigerate for longer shelf life.
Great as a condiment or for cooking to enhance meats, seafood, or stir-fry dishes.
